Total Time
Prep 35 mins
Cook 20 mins

I'm not even sure where I received this recipe, all i know is that whenever i make it, it doesn't last long. I made this for my younger brothers and sisters and they devoured it! It's simple to make, and very healthy. You can actually get your kids to eat their vegetables and enjoy it!

Ingredients Nutrition


  1. PASTRY:.
  2. Crumble salt, flour, and butter.
  3. Add water one tablespoon at a time.
  4. Stir lightly until dough clings in a ball.
  5. This should be enough for 2 pie shells.
  6. or what you can do is just let the dough sit and use a 9x13 pan and put dough on top.
  7. FILLING:.
  8. Sauté celery, onions and butter together.
  9. Add flour to make a paste.
  10. Add milk and bouillon cubes.
  11. Cook until thickened.
  12. Add vegetables and meat.
  13. If using pie shells, fill pie shells, and cover with remaining dough and bake at 375°F for 20-25 minutes.
  14. If using a 9x13-inch pan, pour the veggie/meat mixture in the pan, and then cover with a layer of dough.
  15. Bake at 375°F for 20-25 minutes.
  16. Another thing I like to do is take one of the pies and freeze them so that I can bake them later for a quick meal.
  17. -- or if you want, you can get the mini pie pans and make individual pot pies and freeze them for your family to eat whenever they please.
Most Helpful

This is a very simple comfort food recipe! I have made it many times with a few alterations. I leave out the thyme and I use refrigerated canned cressent rolls for the crust on top. I only use a top crust and just unroll the cressents and lay them flat on top of the chicken mixture and bake as stated. Delicious, quick, and easy.

elizabeth_o_neil October 31, 2011

This is the recipe I use all of the time now. I cheat and use a store bought crust and only put crust on top, otherwise there is too much for us. Sometimes I will make it with biscuits on top for a change. Thanks for sharing.

akmama November 18, 2010

I would hardly call this a "healthy" recipe... quite the opposite, actually, but it was definitely a yummy cold-day comfort food. I used a pre-made crust and halved the ingredients in order to save time and use it in one pie plate. Used a mix of frozen baby peas, slightly pre-cooked sliced baby carrots, and a handful of frozen diced hash brown potatoes because that is what I had in the freezer. The roux of flour and butter makes it thick and creamy- most definitely UNhealthy especially when combined with the pie pastry, but a nice comfort food meal for an occasional indulgence.

cg880 January 04, 2010